Ruffled Truffled Polenta

  • 16 oz polenta
  • 60 ml olive oil
  • 30 ml white truffle oil
  • Parmigiano-Reggiano
  • salt & pepper
Last weekend I needed a tapas dish for a work party and this is one of the new dishes that I came up with. If you don't have a mandolin with a crinkle cut blade you can simply slice with a sharp a knife, but the crinkle cut gives you more surface area and looks nice.  Also, I was lazy and used premade polenta, but it was such a time saver! I'm ambivalent about truffle oil because I know the flavor is probably 2,4-dithiapentane, but I've come to appreciate it after shopping around for real truffles. At any rate they were a hit at the party!
  1. Slice polenta on a mandolin with a crinkle cut blade. If it is too soft, 15 minutes in the freezer will make it firm enough to slice.
  2. Grease a cookie sheet with olive oil.
  3. Season polenta slices with salt and pepper.
  4. Arrange slices in a single layer on cookie sheet.
  5. Drizzle more olive oil on top of polenta slices.
  6. Bake at 350°F for about 20 minutes, then flip slices over and return to oven for an additional 10 to 15 minutes.
  7. Place polenta on paper towels to absorb excess oil.
  8. Lightly drizzle truffle oil over polenta, shave some parm-reg on top, then serve.